This has become my signature soup as we enter month 6 of living in Ireland. So simple and while probably ho hum when I make back in the US, here it really shines from the quality of the local ingredients. The potatoes here vary more in subtlety of flavor than I ever expected a potato to be able to vary. (Likewise oats.) A good, floury variety is ideal for the soup so that by the time everything has cooked together the potatoes disintegrate into the soup with the slightest work with a masher/ricer.
6-8 medium potatoes, peeled and diced
1 large leek, diced
2-3 tablespoons salted butter
5 cups water or stock
Melt butter over medium-high heat in a heavy-bottomed soup pot. Saute leeks until fragrant and translucent. Add potatoes and water/stock and cook at a medium boil for 30-45 minutes, stirring occasionally. When potatoes are all tender and have started to break down, mash with a potato masher or ricer. Soup may be thinned and cooled with milk, or enjoyed as it is.
Friday, March 18, 2011
Lemon Cilantro Cole Slaw
4 cups thinly sliced green cabbage (about 1 small head)
4 green onions, sliced fine
1 cucumber, julienned
6 tablespoons fresh lemon juice (2 lemons' worth)
1 teaspoon Dijon mustard
1/4 cup minced fresh cilantro
1 teaspoon pure maple syrup
1 teaspoon coarse sea salt
8 tablespoons extra-virgin olive oil
Shred cabbage and put in a big bowl along with green onions, cucumber and cilantro. Put olive oil, lemon juice, salt, maple syrup, and mustard into a glass jar. Put lid on and shake until oil and acid are emulsified. Add to cabbage mixture and refrigerate overnight.
4 green onions, sliced fine
1 cucumber, julienned
6 tablespoons fresh lemon juice (2 lemons' worth)
1 teaspoon Dijon mustard
1/4 cup minced fresh cilantro
1 teaspoon pure maple syrup
1 teaspoon coarse sea salt
8 tablespoons extra-virgin olive oil
Shred cabbage and put in a big bowl along with green onions, cucumber and cilantro. Put olive oil, lemon juice, salt, maple syrup, and mustard into a glass jar. Put lid on and shake until oil and acid are emulsified. Add to cabbage mixture and refrigerate overnight.
Saturday, March 12, 2011
Fluffy Pancakes
Original Recipe Yield 8 pancakes
Ingredients
* 3/4 cup milk
* 2 tablespoons white vinegar
* 1 cup wholegrain spelt or white spelt flour
* 1 tablespoon sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 2 tablespoons sunflower oil
Directions
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Ingredients
* 3/4 cup milk
* 2 tablespoons white vinegar
* 1 cup wholegrain spelt or white spelt flour
* 1 tablespoon sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 2 tablespoons sunflower oil
Directions
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
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